Punjabi Bhindi

Lady fingers cooked in punjabi style with fresh indian spices. This is a Sanjeev Kapoor exclusive recipe.

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Ingredients list for Punjabi Bhindi

Wash and wipe bhindis with a wet cloth. Cut both ends and make two inch long pieces. Slit bhindi horizontally without cutting them into two. Peel, wash and finely slice onions. Remove stems, wash and slit green chillies into two.
Heat oil in a kadai and add cumin seeds. Add finely sliced onions and sauté till light golden. Add green chillies and sauté for half a minute. Add bhindi and sprinkle red chilli powder, coriander powder and turmeric powder over the bhindi.
Mix well and cook covered over low heat stirring occasionally for five to seven minutes. Add salt and amchur powder and cook for further two minutes. Serve hot.